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Cooking Together Japanese Recipes – Chicken Gyozas; Teriyaki Pork;

Cooking Together Japanese Recipes

Our Cooking Together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners for the family to cook again.

You Cooked:

  1. Starter: Chicken Gyozas;
  2. Main: Teriyaki Pork with Amazu-an Sweet & Sour Sauce;
  3. Dessert: Click here for the Food Sorcery favourites

Chicken Gyozas – Starter

Ingredients – Serves 2

  • – 120g of minced chicken
  • – 1 spring onions, thinly sliced
  • – 1tsp of Kiso curry mix (can be replaced with madras)
  • – 1/2 tsp of togarashi spice mix (can be replaced with 1/4tsp of chilli powder and sesame seeds)
  • – A few chopped chives
  • – 1 cloves garlic, grated 
  • – 1/2 tbsp soy sauce
  • – 1 tsp sesame oil
  • – 1 tsp freshly grated ginger
  • – 1 tsp fish sauce (optional)
  • – 12 dumpling wrappers
  • – Vegetable oil, for frying

Method:

  1. Make dumpling filling: In a large bowl, combine chicken, spring onions, chives, garlic, soy sauce, sesame oil, ginger, and fish sauce. Stir ingredients together, using your hands or a wooden spoon, until fully combined.
  2. Line a small baking sheet with parchment paper and dust lightly with flour.
  3. Place 4 dumpling wrappers on your work surface, and keep the remaining wrappers covered with a clean kitchen towel. Place a heaping teaspoon of chicken filling just below the centre on each wrapper. Wet the edge of the wrapper with water and fold the top half over the bottom half and pinch the border to seal. Alternatively, pleat dumplings by making small folds starting on one edge and ending on the other, pinching firmly to seal after each fold. Place on a prepared baking sheet and continue stuffing and sealing dumplings until all pork mixture is used.
  4. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add dumplings in an even layer, sealed side up. Fry for 1 to 2 minutes, or until golden on the underside.
  5. Add 1/3 cup water to the skillet, lower the heat to medium-low, and cover with a tight-fitting lid. Let steam for 3 minutes, then adjust the lid so it is ajar, allowing steam to escape. Cook until no water remains, about 3 minutes more.
  6. Use a spatula to transfer dumplings to a serving plate, crisp side up. Repeat the process until all dumplings are cooked.
  7. Serve pot stickers with dipping sauce on the side.

Dumpling Dressing – Starter

Ingredients – Serves 2:

  • – 2 tablespoon soy sauce
  • – 1 tablespoon of orange juice
  • – 1 teaspoon black vinegar
  • – 1 tablespoon water
  • – 1 tablespoon of honey
  • – pinch of black pepper and/or gochugaru (red chili pepper flakes)
  • – 1 clove of garlic, grated
  • – 1cm of fresh ginger, grated

Method:

  1. Mix all the ingredients in a bowl and refrigerate until needed.

teriyaki Glazed Pork – Main

Ingredients – Serves 2:

  • – 1/2x pork fillet
  • – 2 cloves of garlic, crushed and minced
  • – 2tbsp of sticky teriyaki
  • – Vegetable oil for cooking

Method:

  1. Place all the ingredients into a bowl and massage together. Let marinade, ideally overnight. Remove from the fridge for at least 30 minutes before cooking.
  2. Place a non-stick frying pan on high heat.
  3. Fry on both sides until golden, place aside to rest.
  4. Toss in amazu-an sauce to heat up.

Amazu-an Sauce – Main

Ingredients – Serves 2:

  • – 1x shallot, diced
  • – 2 cloves of garlic, minced
  • – 2cm of ginger, grated
  • – 1/2 can of chopped tomatoes (200g)
  • – ¼ of pineapple, diced
  • – 1tsp of dark brown sugar
  • – 1tsp of rice vinegar
  • – 1x red chilli, chopped
  • – 2tbsp of banana ketchup (or regular)
  • – 1tbs of soy sauce
  • – 1tbsp of sticky teriyaki
  • – Splash of water
  • – Vegetable oil for cooking
  • – Salt and pepper to taste
  • – Chopped coriander
  • – Mixed sesame seeds to garnish

Method:

  1. Get a wok on high heat with a splash of oil, sauté the onion until translucent. Sauté the garlic and ginger as well, followed by all the other ingredients, apart from the last 3.
  2. Bring to simmer and cook for 10 minutes on low heat until thickened.
  3. Serve with teriyaki pork and udon noodles.
  4. Garnish with sesame seeds and chopped coriander.

Stir-Fried Udon Noodles – Main

Ingredients – Serves 2:

  • – 2x ready to wok udon noodles
  • – 1 red onion sliced
  • – 2 cloves of garlic, minced
  • – 1 red pepper, sliced
  • – Handful of tender stem broccoli
  • – 3tbsp of soy sauce
  • – 1x lime, zest and juice
  • – Vegetable oil for frying
  • – Handful of mint
  • – Handful of coriander

Method:

  1. Place a wok on high heat with a splash of oil and sauté the onion until caramelised, followed by garlic. Sauté all the other vegetables until just softened.
  2.  
  3. Splash in soy sauce and lime juice and place the noodles on top to heat up.
  4.  
  5. Toss together and finish with chopped mint and coriander.

Use the link above to explore the Food Sorcery favourite dessert recipes

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